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Flaked Salmon Onigiri

Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Makes 2 Cook: 10 min

Ingredients

Salmon fillet 1
Salt a pinch
Cooked rice for 1
Mayonnaise 1.5 tbsp
Sesame oil 1 tsp
Salt 1 tsp
Nori sheet as required

Method

1
This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.
2
It's about 80% cooked now. Flake half the fillet for using in the rice balls and leave the other half for the Ishikari pot-style miso soup (see below for the recipe link).
3
Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink.
4
Transfer the flakes onto some kitchen paper on a dish to absorb any moisture. Leave the other half as it is in its juices.
5
Add the flaked salmon to the cooked rice. Add the mayonnaise, sesame oil and salt and mix well evenly. Adjust to your taste with the salt.
6
To roll the rice balls, take a handful of the salmon and rice mixture and shape to a firm ball.
7
Cover with the nori sheet and enjoy!
8
Use the unflaked salmon half in this recipe for Ishikari pot-style miso soup.
9
ツナマヨまぶしおにぎりもぜひお試しください。

レシピID :2376

Tips & Note

You might prefer it a bit salty to bring out the flavour of the salmon, so please adjust to your own taste.

Flaked Salmon Onigiri

Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Makes 2

Cook: 10 min

Ingredients

Salmon fillet 1
Salt a pinch
Cooked rice for 1
Mayonnaise 1.5 tbsp
Sesame oil 1 tsp
Salt 1 tsp
Nori sheet as required
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Flaked Salmon Onigiri

Recipe ID :2369 Posted on 03 FEB 2017
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Makes 2

Cook 10min
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Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.

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KitchenCIB
Recipe By
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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
1
a pinch
for 1
1.5 tbsp
1 tsp
1 tsp
as required

Method

Cook
10min
1
This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.
2
It's about 80% cooked now. Flake half the fillet for using in the rice balls and leave the other half for the Ishikari pot-style miso soup (see below for the recipe link).
3
Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink.
4
Transfer the flakes onto some kitchen paper on a dish to absorb any moisture. Leave the other half as it is in its juices.
5
Add the flaked salmon to the cooked rice. Add the mayonnaise, sesame oil and salt and mix well evenly. Adjust to your taste with the salt.
6
To roll the rice balls, take a handful of the salmon and rice mixture and shape to a firm ball.
7
Cover with the nori sheet and enjoy!
8
Use the unflaked salmon half in this recipe for Ishikari pot-style miso soup.
9
ツナマヨまぶしおにぎりもぜひお試しください。

recipe ID: 2376

Tips & Note

You might prefer it a bit salty to bring out the flavour of the salmon, so please adjust to your own taste.

Category

Japan Microwaveable Rice Sushi Salmon Children's Party Everyday Light Bites

Related sesame oil onigiri rice ball
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